in a large bowl, using a large wire whisk, gently beat the eggs, egg whites, demerara sugar, and vanilla together until smooth.

Sift the flour, confectioners’ sugar, cinnamon, ginger and salt together into a medium bowl, then fold into the batter. Finally, fold the melted butter and apple into the batter until completely smooth. The batter should look fairly thin. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 24 hours. After chilling, the batter should be thick and very firm.

Position a rack in the middle of the oven and preheat to 190°C/375°F. Generously butter one madeleine pan*. Fill each shell mold with about 1 tablespoon of batter, depending of their size.Place the pan on a baking sheet and bake until the madeleines are firm and golden brown with a small hump in the center, 10-12 minutes.

Transfer the madeleines to a wire rack, popping them out with the tip of a sharp paring knife, and let cool – it’s important to unmold them right after the oven because they might stick to the pan once cool.

* I got 27 madeleines, being 15 using a 1 tablespoon-capacity molds and 12 using 2 tablespoon-capacity molds

Patricia - thank you for this lovely recipe. I made the pear and cinnamon madeleines and they were absolutely lovely. Made the mistake of taking them into work and they disappeared in 10 mins, now they want them all the time!

Can you tell me where you got your tins and ribbon from?Keep up the good work. Anne